Fresh Herb Slaw with Yogurt Dressing
A bright, herbaceous slaw of thin-sliced green cabbage tossed with a generous amount of fresh mint and parsley, then coated in a creamy, tangy yogurt dressing. Crisp radish and cucumber add extra crunch and freshness, while garlic and lemon juice deliver Mediterranean flavor. This refreshing slaw is the perfect light complement to grilled meats, fish, or roasted vegetables, and holds up well in warm weather.
Steps
Before you start
- Wash and thoroughly dry all vegetables and fresh herbs
- Have a sharp knife or mandoline slicer ready—it makes thin, uniform slices much easier
- Ensure Greek yogurt is cold for the best texture and flavor
- Read through the simple assembly steps before you begin
Combine the yogurt dressing
- In a small bowl, whisk together the Greek yogurt (3/4 cup / 180 g), fresh lemon juice (3 tablespoons / 45 ml), minced garlic (1 clove), kosher salt (1/4 teaspoon / 1.5 g), and red pepper flakes (1/8 teaspoon / 0.3 g) if using.
- Stir until smooth and well combined.
- Taste a small spoonful and adjust the seasoning with more salt, black pepper, or lemon juice as needed; the dressing should taste bright, garlicky, and slightly tangy with no raw-garlic harshness.
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Ready when: Dressing is smooth, well-combined, and tastes balanced and bright
Tip: Whisk gently; overmixing the yogurt can cause it to separate slightly
Slice the green cabbage
- Using a sharp knife or mandoline slicer, slice the green cabbage into thin ribbons, about 1/8 inch (3 mm) thick.
- You should end up with roughly 6–7 cups of shredded cabbage.
- Transfer the sliced cabbage to a large mixing bowl.
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Ready when: Cabbage is sliced into fine, uniform ribbons
Tip: A mandoline slicer will give you the thinnest, most uniform slices; use the hand guard and keep fingers away from the blade
Prepare vegetables and herbs
- Thinly slice the radish (about 1/8 inch / 3 mm thick) and add it to the bowl with the cabbage.
- Dice the cucumber (if using) into small bite-size pieces and add it to the bowl.
- Coarsely chop the fresh parsley and fresh mint (roughly into 1/4-inch to 1/2-inch pieces) and add both to the bowl.
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Ready when: All vegetables are sliced, diced, or chopped and combined in the large bowl
Tip: Chop the fresh herbs just before adding them to the bowl to preserve their bright color, aroma, and tender texture
Dress and toss the slaw
- Pour the yogurt dressing over the cabbage, radish, cucumber, and fresh herbs in the large bowl.
- Using a gentle tossing motion with two spoons or a spoon and spatula, toss everything together until all the vegetables and herbs are evenly coated with the dressing, about 2–3 minutes.
- Taste a bite and adjust the seasoning with additional salt, black pepper, or lemon juice as needed.
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Ready when: Slaw is evenly coated with dressing, all mixed throughout, and tastes balanced and bright
Tip: Don't dress the slaw too far in advance; serve within 30 minutes while the cabbage is still crisp
Serve
- Transfer the fresh herb slaw to a serving platter or individual plates.
- Serve immediately while the vegetables are crisp and cold.
- If you must hold it, cover and refrigerate for no longer than 30 minutes before serving.
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Tip: For the best eating experience, serve this slaw cold straight from the refrigerator
Good to know
Tips
- Slice the cabbage as thinly as possible—a mandoline slicer is worth the effort for the most delicate texture and best eating experience
- Add the fresh herbs just before dressing to preserve their brightness and prevent them from wilting or bruising
- Use cold Greek yogurt for the best texture and flavor in the dressing; full-fat yogurt is creamier and more luxurious than low-fat versions
- This slaw is best served immediately or within 30 minutes of dressing for the crispest, most vibrant result; it pairs beautifully with grilled lamb, fish, or chicken
Make ahead
The yogurt dressing can be prepared up to 2 hours ahead and refrigerated in an airtight container. Slice and chop all vegetables and herbs ahead of time and store them separately in airtight containers in the refrigerator for up to 8 hours. Assemble and dress the slaw just before serving to maintain the crispness of the cabbage and brightness of the herbs.
Storage & reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the cabbage will soften slightly and the herbs may wilt. The flavor will remain good, but the texture will not be as crisp. Do not freeze. Serve chilled or at room temperature; no reheating necessary.
Substitutions
- Plain Greek yogurt, full-fat → Plain regular yogurt (use 3/4 cup) or sour cream (use 1/2 cup sour cream mixed with 2 tablespoons mayonnaise). Regular yogurt will give a thinner, more tangy dressing; sour cream will be richer and thicker
- Fresh lemon juice → Fresh lime juice. Lime juice provides a different citrus brightness and works beautifully in Mediterranean slaws
- Fresh mint leaves → Fresh dill, fresh basil, or fresh cilantro (use the same amount). Different herbs will shift the flavor profile while keeping the slaw herbaceous and fresh
- Green cabbage, cored and halved → Napa cabbage or red cabbage (use the same amount). Napa cabbage is slightly more delicate; red cabbage provides a different color and slightly earthier, milder flavor
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- Meal
- Dinner
- Cuisine
- Mediterranean
- Main ingredient
- Cabbage
- Method
- No-Cook
- Season
- Summer